I’ve transformed meaty portobello mushrooms into a savory, satisfying dish by filling them with a creamy blend of spinach and cheese. It’s elegant enough for dinner parties yet simple enough for a weeknight meal.
Why You’ll Love This Recipe
I love this recipe because it’s loaded with flavor and texture—tender mushroom caps cradling a rich, cheesy spinach filling. It feels indulgent, yet it’s healthy and gluten-free by default. It’s also versatile: fantastic as a main dish or a hearty side.
ingredients
(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
large portobello mushrooms, stems and gills removed
-
fresh spinach (or frozen spinach, thawed and drained)
-
cream cheese, softened
-
shredded cheese (such as mozzarella, Parmesan, or Gruyère)
-
garlic, minced
-
olive oil
-
salt and pepper
-
optional: breadcrumbs, red pepper flakes, fresh herbs (like thyme or parsley)
directions
-
Preheat & prep mushrooms – I preheat the oven to 375 °F (190 °C). I brush the cleaned mushroom caps with olive oil and season them with salt and pepper before placing them gill-side up on a baking sheet.
-
Cook spinach – I heat a bit of olive oil in a skillet, sauté garlic until fragrant, then add spinach until wilted (or warmed through). If the spinach is very wet, I squeeze out excess moisture.
-
Make filling – I transfer the spinach to a bowl, then stir in cream cheese, most of the shredded cheese (saving some for the top), salt, pepper, and any optional herbs.
-
Stuff mushrooms – I spoon the spinach-cheese mixture into each mushroom cap, packing it gently and mounding a bit. I sprinkle the tops with the remaining shredded cheese and breadcrumbs for a golden crust—especially if I want extra texture.
-
Bake – I bake for about 20 minutes, or until the mushrooms release their juices, the filling is bubbly, and the cheese is melted and slightly browned.
-
Finish & serve – I remove from the oven, let them cool for a few minutes, and garnish with fresh herbs and a drizzle of olive oil before serving.
Servings and timing
-
Servings: 4 stuffed mushroom caps (serves 2–4 as a side, 1–2 as a main)
-
Prep time: 10 minutes
-
Cook time: 20 minutes
-
Total time: ~30 minutes
Variations
-
Add protein: I stir in cooked crumbled sausage, bacon bits, or chopped artichoke hearts for extra heartiness.
-
Swap cheeses: I use goat cheese instead of cream cheese for tang, or feta for Mediterranean flavor.
-
Spicy twist: I add crushed red pepper flakes or a pinch of smoked paprika to the filling.
-
Gluten-free crunch: I omit breadcrumbs and top with chopped nuts or gluten-free panko.
storage/reheating
I store any leftover stuffed mushrooms in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a 350 °F oven for 8–10 minutes until heated through and the cheese is melty again. Microwaving works too, but the oven crisps the top best.
FAQs
Can I use frozen spinach?
Yes—I thaw it, squeeze out as much water as possible, and then sauté with garlic before adding to the cheese mixture.
Do I need to remove the mushroom gills?
It’s best if I do—it creates more room for filling and helps avoid excess moisture in the dish.
Can I bake these ahead of time?
Absolutely—I assemble them, cover, and refrigerate. Before serving, I bake them in a warm oven for about 10 minutes until heated through.
What can I serve alongside?
I love pairing them with a crisp green salad, quinoa, roasted vegetables, or crusty bread to soak up any juices.
Are they vegetarian?
Yes—they’re naturally vegetarian. They become gluten-free if I skip breadcrumbs or use a gluten-free substitute.
Conclusion
I hope these Spinach and Cheese Stuffed Portobello Mushrooms bring a flavorful, satisfying twist to my meals. They’re easy to prepare but feel gourmet, whether I serve them as a meatless main or a standout side. Enjoy every cheesy, savory bite!
Spinach and Cheese Stuffed Portobello Mushroom
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Meaty portobello mushrooms filled with a rich, cheesy spinach mixture, baked to savory perfection—elegant, satisfying, and naturally gluten-free.
- Author: Emma
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 stuffed mushrooms (serves 2–4)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large portobello mushrooms, stems and gills removed
- 4 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheese (mozzarella, Parmesan, or Gruyère), divided
- 2 cloves garlic, minced
- 2 tbsp olive oil, divided
- Salt and pepper to taste
- Optional: 2 tbsp breadcrumbs, red pepper flakes, chopped fresh herbs (thyme or parsley)
Instructions
- Preheat oven to 375°F (190°C). Brush mushroom caps with 1 tbsp olive oil, season with salt and pepper, and place gill-side up on a baking sheet.
- In a skillet, heat remaining olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. If using frozen spinach, thaw and squeeze out water before warming.
- Transfer spinach to a bowl. Stir in cream cheese, 1/4 cup shredded cheese, salt, pepper, and optional herbs or red pepper flakes.
- Spoon filling into mushroom caps and sprinkle with remaining shredded cheese. Add breadcrumbs if using.
- Bake for 20 minutes or until mushrooms release juices and cheese is melted and golden.
- Cool for a few minutes, garnish with herbs and a drizzle of olive oil, and serve warm.
Notes
- Add cooked sausage or bacon for protein.
- Use goat cheese or feta for different flavor profiles.
- Add spice with crushed red pepper or smoked paprika.
- Top with nuts or gluten-free panko for GF version.
- Serve with salad, quinoa, or crusty bread.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 190
- Sugar: 2g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg